Lemon raspberry meringue pie always takes me back to a summer afternoon when I was asked to bring dessert for a garden party. I wanted something vibrant and refreshing that would stand out among the usual sweets. I thought about lemon meringue pie but decided to give it a twist with fresh raspberries—and I’m so glad I did because it was gone within minutes.

The brightness of the lemon paired with the juicy tartness of raspberries and topped with golden meringue created a dessert that looked beautiful and tasted even better. Now I bring this pie to nearly every spring or summer gathering because it’s light and citrusy and absolutely crowd-pleasing.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pie crust – A buttery shell that holds the zesty filling and meringue.
Fresh raspberries – Adds juicy bursts of flavor and color to balance the lemon.
Lemon juice – Brings bold and tangy flavor to the filling.
Lemon zest – Enhances the citrus aroma and gives depth to the tart.
Sugar – Sweetens both the filling and the meringue topping.
Cornstarch – Helps thicken the lemon mixture into a pudding-like consistency.
Egg yolks – Add richness and structure to the lemon filling.
Egg whites – Whipped into peaks for a fluffy and dramatic meringue.
Cream of tartar – Stabilizes the egg whites to make a strong meringue.

Tools You’ll Need

Pie dish – For baking and serving the pie beautifully.
Saucepan – To cook the lemon filling until thick and glossy.
Mixing bowls – Needed for separating and whipping the egg whites and mixing the filling.
Electric mixer – Essential for achieving stiff, glossy meringue peaks.
Spatula – For spreading both the filling and the meringue.
Zester – Helps remove lemon zest cleanly.
Oven or torch – To toast the meringue and finish the pie.

Instructions

Step 1:

I start by pre-baking the pie crust according to package or homemade instructions and let it cool completely before filling.

Step 2:

In a saucepan, I whisk together sugar and cornstarch, then I slowly stir in water, lemon juice, and zest. I bring it to a boil while stirring constantly until it thickens.

Step 3:

I temper the egg yolks by whisking a bit of the hot lemon mixture into them, then I pour the yolks back into the pan and cook for 2 more minutes, stirring constantly.

Step 4:

Once thick and smooth, I remove the pan from the heat and pour the filling into the cooled crust, then I gently nestle raspberries evenly into the filling.

Step 5:

To make the meringue, I whip egg whites with cream of tartar until foamy, then slowly add sugar until stiff peaks form and it looks glossy.

Step 6:

I spread or pipe the meringue over the warm filling, making sure to seal it to the crust to avoid shrinking during baking.

Step 7:

I toast the meringue in the oven at 400°F for 6–8 minutes or use a kitchen torch until the peaks are golden brown, then I cool the pie before serving.

Tips

I always make sure the meringue touches the crust edge all the way around—it helps keep it from weeping or shrinking. If I’m in a hurry, I use store-bought lemon curd and fold in the raspberries for a shortcut. For extra zing, I sometimes mix a splash of raspberry juice into the lemon filling.

Ways to Serve

This pie is lovely served chilled or at room temperature. I often garnish it with a few fresh raspberries and lemon slices just before serving. It’s a standout for brunches, Mother’s Day, or whenever you want a refreshing pie that balances sweet and tart beautifully.

Frequently Asked Questions

Can I use frozen raspberries in Lemon Raspberry Meringue Pie?

Yes, but thaw and drain them well so they don’t water down the filling.

Can I make Lemon Raspberry Meringue Pie ahead of time?

Yes! Just wait to toast the meringue until just before serving for the freshest look.

How do I keep meringue from weeping?

Be sure the meringue is spread onto hot filling and sealed to the crust—it helps stabilize it.

See You in the Kitchen

I hope you give this lemon raspberry meringue pie a try and enjoy its tangy brightness and toasted peaks as much as I do. It’s one of those pies that’s just as fun to look at as it is to eat. Let me know how yours turns out—I’d love to hear your twist!

Happy Cooking!